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    Starting my search for a new gyuto

    I am looking to upgrade my current knife in the next few months so I figured I would get started on the research. LOCATION What country are you in? CONUS KNIFE TYPE What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife...
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    I need to do better!/This is entirely my fault

    I have a relatively new Wat Pro Nakiri that I have destroyed the edge on. I know it can be fixed but I have no idea how. I made the mistake of using ridged honing steel. In my defense it has worked fine on my Miyabi. But still my fault. I am including some pictures of the new edge. So here...
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    Made my first purchase

    I weighed and pondered all of the advice I have received from you guys and I pulled the trigger today. I emailed Shinichi at Watanabe this morning requesting information on purchasing a 180 mm Pro Nakiri and when they would be back in stock. He responded this evening and informed me that he...
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    Looking for my first!

    LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Nakiri Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof...
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    Hello from Georgia

    Hello everyone. I am very new to the ins and outs of kitchen knives. I have been wandering around on the forum for a few days and there is a lot more to it than I ever expected. I will be posting the intro questions and answers soon. I look forward to learning from everyone here and maybe...
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